Poffertjes

With Mister Kitchen's Pindakaas Super Crunchy

15 min
(5 min preparation)

3-4 persons

launch

Poffertjes

15 min
(5 min preparation)

3-4 persons

launch

Did you know that poffertjes are originally a French invention? Friars from French monasteries first made them during the French Revolution. Indeed a revolution, because once this delicacy made it to the Netherlands via hawkers and carnivals, the Dutch did not want to go without them.

WHERE DOES THE NAME ‘POFFERTJES’ COME FROM?

Poffertjes were first called ‘broedertjes’, meaning ‘little friars’. After they started using a large copper plate to let the poffertjes ‘poffen’, aka pop, the name poffertjes emerged. Actually, not really an extraordinary story, but should the question concerning the name ever arise, then you know the answer. But enough facts. Let’s quickly get back to making this delicious poffertjes recipe.

PREPARATION

  1. Separate the eggs.
  2. Mix the flour, baking powder and salt in a bowl.
  3. Melt the butter in a saucepan. Whisk the egg yolks in another bowl with a fork and then add milk and butter.
  4. Add the flour mixture and whisk with an electric mixer until you have a smooth batter.
  5. Clean the whisks thoroughly. In a separate bowl, whisk the egg whites with sugar until peaks form. Carefully fold 1/3 of the whisked egg whites into the batter with a spatula. Gently fold remaining whisked egg whites into the batter.
  6. Grease the poffertjes pan with vegetable oil and place on the stove at medium heat. As soon as the pan is hot, scoop approx. ½ tablespoon of batter into each poffertjes circle.
  7. Let the poffertjes cook for 1 minute. Scoop about ½ teaspoon of peanut butter into the centre of the batter. Now, scoop sufficient batter on top to seal the poffertjes around the dollop of peanut butter.
  8. As soon as the surface starts to show bubbles, quickly flip the poffertjes using two skewers or a fork until the cooked side is facing up.
  9. Cook until the bottom is golden brown. Serve the poffertjes with butter and icing sugar.

Tip: Fancy a bit of variety? Substitute the caster sugar with vanilla sugar.

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INGREDIENTS

135 g flour

2 tbsp caster sugar

½ tsp baking powder

¼ tsp salt

2 eggs

230 ml milk

25 g unsalted butter

50 g Mister Kitchen’s Peanut Butter Super Crunchy (or your favourite variety)

Vegetable oil

Unsalted butter and icing sugar

UTENSILS

A poffertjes pan

Electric mixer with whisk

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